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Perfect as a side or on its own. This kale, apple and cheddar salad with apple cider maple Dijon vinaigrette is the perfect autumn dish.
Loaded with antioxidants and a healthy boost of vitamins C and A, mangoes add a unique taste, matching surprisingly well with tomatoes and basil.
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
This plant-based version with tofu and garbanzo flour is scrumptious!
This may be as close as you can get to eating a rich pumpkin pie, straight out of the oven, for breakfast ... without actually eating a pumpkin pie for breakfast.
Make an extra batch to freeze so you can grab them for a quick morning meal.
Similar to overnight oats, this version doesn’t require overnight refrigeration and is an easy, healthy, last-minute breakfast.
Whole grain flour and yogurt provide fiber, calcium and a good source of probiotics.
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